Ingredients (Yields 8pcs of abt 12-15cm)
1.5 cup self-raising flour
1 cup fresh milk
1 tbsp lemon juice
2 eggs, beaten lightly
3 tbsp caster sugar
Add lemon juice into milk and let it stay for about 10min. I do this because I do not have buttermilk at home. You can substitute lemon juice with white vinegar. Note: if you do not have lemon or vinegar, you may omit it. Just fresh milk is fine.
Heat up a non-stick frying pan. Highly recommended non-stick pan.
Pour about 1/4 cup of batter into frying pan. Cook pancake until you see bubbles appear on surface and almost dry. Turn the pancake with a spatula to lightly brown other side. Cover pancakes on plate with foil to keep them warm. Continue to make more pancakes with remaining batter.
Serve pancakes topped with your desired jam and butter or margarine
P.S. If you are using a normal frying pan, oil the frying pan with 1 tbsp of oil. Then use a kitchen paper towel to wipe away excess oil. Note: the first piece using normal frying pan will not look so desirable. But subsequent one will be perfect.
Note: If you do not have a metric measuring cup at home, you may use any kind of cup for drinking your water or coffee etc.. Just make sure you use the same cup to measure all the ingredients
You may like to view my other posts :
If you are allergy to dairy milk, you may like to try my non dairy recipe :
1. Non-dairy-fluffy-pancakes using coconut milk
2. Soya pancakes
Please leave a comments if you have tried the recipes and welcome your sharing. 😊